Report: The Slather and the new Rib Test

itschris · 11-19-2007, 09:46 AM

I couldn't find the camara anywhere, so I have no pics, but this is what I came up with on the Mustard Slather test.

I made two virtually identical butts, I used the same rub on both, rotated them in the smoker so they were more even. Prior to rubbing down the 1st one, I coated it with a generous amount of Boars Head German brown mustard. I have to say that after about 13 hours, I did notice a different kind of bark development on the one with the mustard. It was a bit firmer, almost kinda crispy in a couple of places. After pulling, I'd say the the bark was better (at least to my liking) with the slather though I can't say it was dramatic in any way. It was different, but not by leaps and bounds. Flavor-wise, I noticed a little difference on the bark and outside pieces which did have a bit of tang to it. Subtle, but noticable.

My test is by no means scientific and no one else seemed to prefer one over the other. Everyone was just stuffing their face. Even if the benefits are small, if I can 5-10 small benefits combined, it should make a big difference. I'm going to try this one again to see if it holds true. I may try mixing the mustard with some Lea Perrins next time as well.

Okay, for the ribs... I've chronicaled my woes with ribs. I was told that the SAM's Club ribs in my area are crap and that why my ribs come out like rubber. I put that to the test as well. I had two left over Sam's spares that I cut down to St. Louis and I ended up with 2 from my butcher. All things being done equal, I did notice the butcher ribs pulled back a bit from the bone while the Sam's ribs did not. My test got screwed up a bit because I had to run some errands and my smoker went cold on my, but only for about 30 mintutes. I guesstimate I had a total smoke time of just over 6 hours with the proper heat.

Results - better... but still rubbery. I honestly think I just need to cook them longer. Four slabs takes up a lot of room in the Cimarron and maybe I'm just not getting the circulation I need. Next time, I"m going to try 6 hours at higher temps to see what that does. In the meantime, I'm going to forgoe SAM's club ribs and just pay the higher price from the butcher. I do think that rack came out best. After 6 hours, the meat had not pulled from the Sam's racks at all.

So there you have it. I'm gonna be in full test mode for the next two months or so. We'll see what happens.

big brother smoke · 11-19-2007, 10:34 AM

Thanks for the report!! Ever try the foil thing with the Sam's ribs?

gpalasz · 11-19-2007, 11:06 AM

Id try the foil for 1.5 to 2 hours as well. Dont be afraid to take the temps to 250-275. It sounds like they could of cooked for another hour or two.

acorette · 11-19-2007, 11:13 AM

In my Cimarron, doing 4 slabs is tight - I have to use a makeshift shelf, or do them vertical in a rack... I've not had great results doing more than 2 racks... It seems to disrupt the flow loading it up that much. I notice a lot more humidity in the rig with 4 racks, and they don't dry sufficiently (that sounds crazy, but I think the right amount of moisture needs to leave in order to get the right consistency. Too much evaporation = dryness, I'm not talking about going that far....) This may be part of what's happening to you too. You may want to try it with only 2 racks in there to see if you get better results.

Papa Hogg · 11-19-2007, 11:55 AM

6 hours for spares might be to short yet, I usually do spares at least 7 hours...once again they're done when they're done. When you pick up a slab from the end look for the meat to almost crack (is the best way to describe it) between a couple of the ribs. Sometimes I get the meat to pull from the end of the bones other times I get no pull from the ends, every slab is different. Remember to keep telling yourself, ribs are one of the hardest things to cook well & to cook consistently, but boy are they good.

Sam's Club here in WI has some great ribs, I don't know if I would give up on them yet, it might be worth the savings if you get your method worked out.

itschris · 11-19-2007, 12:10 PM

I did foil all the racks individually. I did notice the SAM's club ribs did not pull away at all. I'm thinking more and more that with that many racks in the smoker it may be just a case of needing a lot more time. As big as the rig is, the Cimarron doesn't have a lot of room inside. When I make ribs I like to make at least 3 or 4 racks to make it more worth the time and effort. I think my next test will be with just one rack. I do need to find a decent rack holder though. I think laying them flat just disrupts the air flow too much.

It seems that every rib rack is made for half slabs or doesn't support them well. I'm looking for a rib rack that will hold a full rack that doesn't prop them up to high - one where the rib still sits close to the grate. Ideas?

ZILLA · 11-19-2007, 12:13 PM

That's about the way my experience was! Thanks for the report.

gpalasz · 11-19-2007, 12:17 PM

I know what you mean about the racks, first time I used it I thought they were for half racks, the side were kinda flopped over. After a few hours though the ribs shrank up a bit and didnt stick out that much. Im looking to find a decent rib rack too.

Puppyboy · 11-19-2007, 12:20 PM

Good report. For me, I do St. Louis spares @ 250*.

Bigmista · 11-19-2007, 01:08 PM

I'm usually done with St. Louis spares in about 4.5 hours.

itschris · 11-19-2007, 02:00 PM

Quote:

Originally Posted by Bigmista

I'm usually done with St. Louis spares in about 4.5 hours.

You're killing me! Please tell me you run higher than normal temps? I'm trying to figure out how I can't get mine done in 6!

rookiedad · 11-19-2007, 02:02 PM

good ribs worth a shot are 1588 swift brand. i got them in walbaums st. louis cut in cryo.
i let them cook five hours straight at 250* then foil them with something like melted apple jelly or maple syrup on them and cooler them for one or two hours.

phil

Papa Hogg · 11-19-2007, 02:12 PM

Quote:

Originally Posted by rookiedad

good ribs worth a shot are 1588 swift brand. i got them in walbaums st. louis cut in cryo.
i let them cook five hours straight at 250* then foil them with something like melted apple jelly or maple syrup on them and cooler them for one or two hours.

phil

Aren't these ribs injected with a % of solution? I have found these to be a bit hammy for my tastes...They do stay moist & are usually tender however.

Papa Hogg · 11-19-2007, 02:13 PM

Quote:

Originally Posted by Bigmista

I'm usually done with St. Louis spares in about 4.5 hours.

What temp do you run at? I run 225* - 230* for my ribs & my baby backs take 5 hours & spares 7...

N8man · 11-19-2007, 02:28 PM

My babybacks also take about 3.5 and spares take about 4.5 to 5 hours @ 250*
It's the beauty of a UDS....Quality and Quantity.....

11-19-2007, 09:46 AM	#1
itschris Full Fledged Farker Join Date: 06-22-07 Location: Tarpon Springs, FL Downloads: 0 Uploads: 0	Report: The Slather and the new Rib Test I couldn't find the camara anywhere, so I have no pics, but this is what I came up with on the Mustard Slather test. I made two virtually identical butts, I used the same rub on both, rotated them in the smoker so they were more even. Prior to rubbing down the 1st one, I coated it with a generous amount of Boars Head German brown mustard. I have to say that after about 13 hours, I did notice a different kind of bark development on the one with the mustard. It was a bit firmer, almost kinda crispy in a couple of places. After pulling, I'd say the the bark was better (at least to my liking) with the slather though I can't say it was dramatic in any way. It was different, but not by leaps and bounds. Flavor-wise, I noticed a little difference on the bark and outside pieces which did have a bit of tang to it. Subtle, but noticable. My test is by no means scientific and no one else seemed to prefer one over the other. Everyone was just stuffing their face. Even if the benefits are small, if I can 5-10 small benefits combined, it should make a big difference. I'm going to try this one again to see if it holds true. I may try mixing the mustard with some Lea Perrins next time as well. Okay, for the ribs... I've chronicaled my woes with ribs. I was told that the SAM's Club ribs in my area are crap and that why my ribs come out like rubber. I put that to the test as well. I had two left over Sam's spares that I cut down to St. Louis and I ended up with 2 from my butcher. All things being done equal, I did notice the butcher ribs pulled back a bit from the bone while the Sam's ribs did not. My test got screwed up a bit because I had to run some errands and my smoker went cold on my, but only for about 30 mintutes. I guesstimate I had a total smoke time of just over 6 hours with the proper heat. Results - better... but still rubbery. I honestly think I just need to cook them longer. Four slabs takes up a lot of room in the Cimarron and maybe I'm just not getting the circulation I need. Next time, I"m going to try 6 hours at higher temps to see what that does. In the meantime, I'm going to forgoe SAM's club ribs and just pay the higher price from the butcher. I do think that rack came out best. After 6 hours, the meat had not pulled from the Sam's racks at all. So there you have it. I'm gonna be in full test mode for the next two months or so. We'll see what happens.

11-19-2007, 10:34 AM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Thanks for the report!! Ever try the foil thing with the Sam's ribs? __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

11-19-2007, 11:13 AM	#4
acorette Full Fledged Farker Join Date: 07-01-07 Location: Hamlin, NY Downloads: 0 Uploads: 0	In my Cimarron, doing 4 slabs is tight - I have to use a makeshift shelf, or do them vertical in a rack... I've not had great results doing more than 2 racks... It seems to disrupt the flow loading it up that much. I notice a lot more humidity in the rig with 4 racks, and they don't dry sufficiently (that sounds crazy, but I think the right amount of moisture needs to leave in order to get the right consistency. Too much evaporation = dryness, I'm not talking about going that far....) This may be part of what's happening to you too. You may want to try it with only 2 racks in there to see if you get better results. __________________ Aaron 8 Ball and the 'Que Sticks Custom Southern Yankee rotisserie trailer towed by the 8-Ball RV Brinkmann Cimarron, Weber One Touch Gold (22.5), Camp Chef 2 burner stove + Griddle, 10, 16 and 20 qt Dutch ovens, Scottims Pit Grille

11-19-2007, 11:55 AM	#5
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI Downloads: 0 Uploads: 0	6 hours for spares might be to short yet, I usually do spares at least 7 hours...once again they're done when they're done. When you pick up a slab from the end look for the meat to almost crack (is the best way to describe it) between a couple of the ribs. Sometimes I get the meat to pull from the end of the bones other times I get no pull from the ends, every slab is different. Remember to keep telling yourself, ribs are one of the hardest things to cook well & to cook consistently, but boy are they good. Sam's Club here in WI has some great ribs, I don't know if I would give up on them yet, it might be worth the savings if you get your method worked out. __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

11-19-2007, 12:20 PM	#9
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Good report. For me, I do St. Louis spares @ 250*. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

11-19-2007, 11:06 AM	#3
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	Id try the foil for 1.5 to 2 hours as well. Dont be afraid to take the temps to 250-275. It sounds like they could of cooked for another hour or two.

11-19-2007, 12:10 PM	#6
itschris Full Fledged Farker Join Date: 06-22-07 Location: Tarpon Springs, FL Downloads: 0 Uploads: 0	I did foil all the racks individually. I did notice the SAM's club ribs did not pull away at all. I'm thinking more and more that with that many racks in the smoker it may be just a case of needing a lot more time. As big as the rig is, the Cimarron doesn't have a lot of room inside. When I make ribs I like to make at least 3 or 4 racks to make it more worth the time and effort. I think my next test will be with just one rack. I do need to find a decent rack holder though. I think laying them flat just disrupts the air flow too much. It seems that every rib rack is made for half slabs or doesn't support them well. I'm looking for a rib rack that will hold a full rack that doesn't prop them up to high - one where the rib still sits close to the grate. Ideas?

11-19-2007, 12:13 PM	#7
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	That's about the way my experience was! Thanks for the report.

11-19-2007, 12:17 PM	#8
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	I know what you mean about the racks, first time I used it I thought they were for half racks, the side were kinda flopped over. After a few hours though the ribs shrank up a bit and didnt stick out that much. Im looking to find a decent rib rack too.

11-19-2007, 01:08 PM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I'm usually done with St. Louis spares in about 4.5 hours. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-19-2007, 02:02 PM	#12
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	good ribs worth a shot are 1588 swift brand. i got them in walbaums st. louis cut in cryo. i let them cook five hours straight at 250* then foil them with something like melted apple jelly or maple syrup on them and cooler them for one or two hours. phil

11-19-2007, 02:28 PM	#15
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	My babybacks also take about 3.5 and spares take about 4.5 to 5 hours @ 250* It's the beauty of a UDS....Quality and Quantity..... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

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